Fig Labneh & Nut Tart

I have been craving figs all summer long. Aslan and I were lucky enough to have the most amazing honeymoon, guided mostly by food and churches. But figs were not hard to find. Every street vendor and market had huge green bombs of honey, and peaches too. I know I left ya’ll for way too long, but I’m mostly back. After road-tripping our way from Madrid to Rome, we’ve been staying at my Mexico home which is not exactly well lit (to say the least), and the 17 year old oven is more than done with. But I’m trying my best to get back. While in Modena, we visited one of the homes where Balsamic is made (you’ve probably tried “Balsamic from Modena” made in Phoenix, so this is the real real thing). They have a cellar of barrels that decrease in size and grape juice evaporates in 5 stages, until, after 12-25 years or more, you get a few bottles of very expensive Modena Balsamic. And it is totally amazing. So this tart is fruity, sweet, and tangy, plus gluten free AND oven free! What more do you need? I got most of this recipe following Yes, more please! on Instagram.

This video is only a little taste of the finishing touches.

Ingredients:

1 cup pecans

1 cup walnuts

1/2 cup almond meal (or ground almonds)

1 cup medjool dates

2 Tbsp toasted sesame seeds

2 Tbsp melted coconut oil

1/4 tsp salt

1 tsp vanilla

12 oz labneh or kefir cheese

3 Tbsp maple syroup or honey

about 10 figs

toasted pecans for topping

balsamic from Modena, or balsamic reduction

In a food processor, grind the nuts, dates, vanilla, oil and salt. Use the paste created to cover a pie dish, bottom and sides pressing with your fingers. Mix the labneh and honey and use half the mix to cover the crust. Use half the figs to make a layer on top of the labneh and then repeat both layers. Refrigerate at least 4 hours and serve with more honey, toasted chopped pecans and a little balsamic.

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About the author

I'm a Fashion Designer, Stylist, Anti-Frida Mexican, imaginary Bill Murray ex-girlfriend, and over all, a baker and food lover. Cakes come into my dreams more often than I do, and so, I am now a blogger- to show you (and remind me) of all the deliciousness my kitchen and I can create- and you can too. Follow and share my recipes and you will be rewarded with love!